5 Ears Of Corn 2 Tbs. Olive Oil 6 Cloves Garlic 1/2 Red Pepper 1/2 Green Pepper 1/2 Red Onion 1 Cup Water
Blender Ingredients:
3/4 Cup Spicy Peanuts 2 Chipolte Peppers 1 Can Whole Tomatoes, 28 oz. 1 Tbs. Chili Powder, dark 1 Tbs. Cumin, ground 1 tsp. Oregano, dry 1/2 tsp. Cinnamon, ground
Peel, wash and dry the corn.
Remove the kernels from the cob.
Note: A good way to cut the kernels from the corn is to put a small bowl, upside-down, inside a large bowl.
Hold the corn in one hand and the knife in the other and simply slice the corn from the cob.
You will need between 4 and 5 cups of raw corn kernels for this recipe.
Dice the peppers and onion and chop the garlic.
Gather and measure all of the blender ingredients.
Place them in the blender and liquefy.
Blended ingredients will be about as thick as yogurt.
Note: You can find the spicy peanuts in the bulk bins at the grocery store.
Place oil in pan over high heat.
Add peppers, onion and garlic.
Cook and stir ingredients for a minute or so.
Onion will just begin to pick up some color.
Add corn to the pan and cook for another half minute.
Add one cup of water to the pan and cover.
Cook / steam the corn for a minute or two.
Some corn will cook quicker than others, bite into a few kernels to check for doneness.
Remove the cover and add the peanut puree.
Cook and stir the stew for a couple of minutes.
Make sure that the corn and the other vegetables are cooked and the sauce has thickened.
Remove from heat and serve.
You can garnish the stew with some sliced cabbage, cilantro and lime.
If you happen to have some Black Bean-Bulgur Burgers on hand or in the freezer you can turn them into meatballs and serve this as a great lunch or dinner.
You can also just grill the burgers and smother them with the stew!
